Garlic Chili Sauce

Name: Garlic Chili Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Chaotian Pepper; 200g crystal sugar; 200g Tohoku miso; 20g Chicken Essence; 200g salt; 250g garlic; 200g White vinegar; Some water

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After the beginning of autumn every year, red peppers began to appear slowly. When I went to the vegetable market, I found that the price was very cheap. The listed price was only 2-3 yuan per catty, so I bought some back immediately. In fact, it’s very simple to make hot sauce. Just have a cooking machine at home. Usually this season I will make some garlic hot sauce and bean paste. Although I can’t eat so much at home, I always make some to eat at home. Others wait for guests and relatives at home. Give them something to take away. I have made this garlic chili sauce several times, but I have never given out this secret recipe. Today is the absolute first time to share with you! ! ~ My friend said that it can be sold out. The ingredients are 100% natural, without any additives and pigments. The taste is strong and not dry. The garlic is fragrant, sour and spicy. It can be used when cooking any dishes. The dishes are ruddy in color and delicious. Whether it is dipping food, noodles, barbecue, mapo tofu, boiled pork slices, twice-cooked pork, etc., you can use her and it is a good choice.

Ingredients

Garlic Chili Sauce

1. 3 kg of chili, remove the roots, wash and drain the water

2. 250g garlic peeled, washed and drained for later use

3. Preparation materials: 200 grams of salt, 200 grams of rock sugar, 200 grams of white vinegar, 200 grams of Northeast miso, 20 grams of chicken powder

4. Put the garlic in a food processor and beat it into puree, take out half of the garlic and set aside

5. After the garlic is beaten, add the chili and continue to beat until it is evenly mixed

6. Pour the stirred chili minced into the pot, put the ingredients except chicken powder into the pot, add a little water, and stir evenly. After the high heat is boiled, turn off the low heat and boil slowly, stirring continuously during the period

7. When the water evaporates to quick drying, add the remaining garlic and stir evenly, continue to stir and cook

8. When the water in the garlic chili sauce has evaporated to 95%, add chicken powder, stir evenly and start the pot.

Tips:
1. The key to the taste of this spicy sauce is the heat, the cooking time, the ratio of the main ingredients, the ratio of the seasonings, and the degree of dehydration of the spicy sauce;
2. The whole cooking process must be stirred continuously to prevent the hot sauce from sticking to the bottom;
3. The moisture of the hot sauce must be boiled to about 95%, so that it can be stored for a long time and has a better taste. After the hot sauce is boiled and cooled, it should be stored in the refrigerator;
4. After the garlic chili sauce is successfully boiled, the taste should be thick and not dry. The garlic is fragrant, sour and spicy. When cooking any dishes, the color and luster of the dishes will be rosy, fresh and delicious, such as mapo tofu, boiled pork slices , Twice-cooked pork, etc., and are healthier, with lower salt content;
5. Those who don't like chicken essence can also be omitted;
6. Save half of the minced garlic and put it at the end, so that the garlic has a strong flavor.